Cooking a steak in a water bath is the ultimate, both in terms of flavor and laziness. Dial in a precise temperature, then go take a nap.
NY Strip Steak(s)
salt to taste
Bag the steak(s) and drop into 140° sous vide bath for 2 hours (or consult this handy ChefSteps chart)
Pull from the bag, pat dry
Sear in a scorching hot pan (butter + herb optional)
Slice on a bias and sprinkle with sea salt